Sunday, January 3, 2016

Military Cuisine – “Langar Wala” Mutton Curry : “Try it at Your Own Risk” Recipe

MILITARY FOOD  ARMY STYLE COOKING

I thought I should delve deep into my Foodie Archives and pull out this recipe for a Foodie Friend...

FAUJI “LANGAR WALA” MUTTON CURRY
A “Try it at Your Own Risk” Recipe
By
VIKRAM KARVE

Let me share with you a recipe given to me a Foodie “Fauji” Army Brat.

(By the way  in the Indian Army  the Cook House for Soldiers is called Langar – and hence the name “langarwala” mutton curry)


FAUJI “LANGAR WALA” MUTTON CURRY

1. Take a pan  pour in a liberal quantity of oil (preferably mustard oil)  and put it on the stove.

2. When the oil is hot  add cut onions  sauté the onions till brown.

3. Add finely chopped ginger, garlic and green chillies  and sauté.

4. Add chopped Tomatoes  stir and sauté.

5. Add Powdered Spices (Turmeric, DhaniaJeera, Red Chilly Powder) – and stir nicely.

6. Now add Beer (5 spoons) + Rum (4 spoons) + Gin (3 spoons) + Whisky (2 spoons) + Vinegar (1 spoon)

7. Stir and sauté – till the oil separates from the gravy.

8. Add 1 Kg of Mutton (cut in medium size pieces)  stir and sauté.

9. If required  add a little water from time to time to prevent mutton from sticking to the pan.

10. After some time  the oil will separate from the “mutton masala” gravy.

11. Now  add salt and “meat masala powder” – and stir.

12. Then  add enough hot water, mix and bring to boil.

13. Once the gravy boils  lower the heat  cover the pan  and allow to the mutton to cook on low heat for 30 to 60 minutes till the mutton is fully cooked to your satisfaction. 
If you like your meat soft and well-done  cook the mutton till it almost falls of the bone.

14. Marinating the mutton by rubbing it with raw papaya tenderizes the meat and makes is cook faster.

15. Once the mutton is cooked  season with black pepper  and garnish with freshly chopped coriander.

16. Serve hot with chappati, roti, phulkas – or even with fresh buns, bread or pav
Or  if you prefer  you can have this curry with rice too.

Disclaimer:
1. This is an “experimental” recipe – so try it at your own risk
2. Skip step 6 in case you are a Teetotaller.
3. Vary the Exact Quantity/Proportion of ingredients as per your culinary experience and taste.

Tip:
They say that “Langar Wala” Mutton Curry tastes better after you have downed a few pegs of Rum.


RUM and COOKING

In my early days of cooking  I cooked with a glass of “Rum–Paani” at my side (and a bottle of Rum nearby).

My recipe would have read this way:

1. Pour a large peg of Rum  and top up the glass with Water.

2. Place the pan on the stove.

3. Have a sip of Rum.

4. Add oil to the pan.

5. Have two sips of Rum.

6. Add chopped onions and sauté.

7. From time to time keep sipping Rum from your glass – and sauté the onions till you finish your glass of Rum-Paani (Rum with Water).

8. Add ginger, garlic, chilly paste and mix properly.

9. Make another drink of Rum-Paani.

… And so on and so forth  till you add the mutton  and cover it to cook on slow fire …

After you cover the mutton curry to let it cook  you may relax for some time.

In the interregnum  you must have 3 large pegs of Rum.

After this  taste the meat.

Then  have another peg of Rum till the mutton curry is fully done.

Then  start eating the mutton curry piping hot.

Depending on the quality of the mutton (and your mood)  this dish should take around 5 to 6 large pegs of Rum for it to be fully ready.

And  after imbibing 6 pegs of Rum (almost half a bottle)  you will be fully in the mood to relish the delicious “Langar Wala” Mutton Curry.

Cheers...!!! 

Happy Cooking...!!!

Happy Eating...!!!

VIKRAM KARVE
Copyright © Vikram Karve 
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© vikram karve., all rights reserved.

Disclaimer:
1. This is an “experimental” recipe – so try it at your own risk. Skip step 6 in case you are a Teetotaller. Vary the Exact Quantity/Proportion of ingredients as per your culinary experience and taste.
2. All stories in this blog are a work of fiction. Events, Places, Settings and Incidents narrated in the stories are a figment of my imagination. The characters do not exist and are purely imaginary. Any resemblance to persons, living or dead, is purely coincidental.

Copyright Notice:
No part of this Blog may be reproduced or utilized in any form or by any means, electronic or mechanical including photocopying or by any information storage and retrieval system, without permission in writing from the Blog Author Vikram Karve who holds the copyright.
Copyright © Vikram Karve (All Rights Reserved)
     
© vikram karve., all rights reserved.
 

Revised Version of My Recipe MILITARY FOOD - ARMY STYLE COOKING : FAUJI “LANGAR WALA” MUTTON CURRY posted by me Vikram Karve online earlier in my Academic and Creative Writing Journal Blog at url: http://karvediat.blogspot.in/2013/12/military-food-army-style-cooking-fauji.html

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